fruit platter with macadamia chochoate bark

This autumn-inspired fruit platter is elevated with macadamia chocolate bark, whipped honey ricotta, and passionfruit sauce, creating a visually appealing and flavorful dessert perfect for 8 people. The platter includes a vibrant selection of autumn fruits like figs, various grapes, plums, kiwi, and a mix of berries. The macadamia chocolate bark adds a rich textural component, while the whipped honey ricotta offers a creamy contrast.


  1. For the passionfruit sauce, place the sugar in a small saucepan with ¾ cup (180ml) water. Stir over medium heat until the sugar is dissolved. Bring to the boil. Boil gently for 5-8 minutes until the syrup has reduced and thickened slightly. Remove from the heat and stir through the passionfruit pulp. Refrigerate for 2 hours until cold.
  2. For the macadamia chocolate bark, line a tray with baking paper. Preheat oven to 50°C fan forced. Remove the blocks of chocolate from their wrapping. Place side by side onto the tray, breaking rows as needed to fit the tray. Place into the oven for 5-10 minutes until the chocolate is melted but still holding shape. Remove from the oven. Swirl the chocolate with a spoon or fork to create a marbled pattern. Scatter over the macadamias, gently pressing them into the chocolate. Refrigerate until set. Break into pieces.
  3. For the whipped honey ricotta, combine all the ingredients in a bowl and beat with a hand mixer until almost smooth (this can also be done in a food processor). Spoon into a bowl, refrigerate until you are ready to serve.
  4. To serve, arrange the fruit and macadamia chocolate bark onto a large platter or board. Serve with passionfruit syrup and whipped ricotta.

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